Mixing it all together
- A lot of chemical reactions occur while baking cupcakes so it is important that your measurements remain precise. Combining the ingredients in different ways can cause your cupcakes to be to firm or a fluffy confection.
- Sugar contains amino acids that start the caramelization process in the cupcake. The amnio acids release a chemical called aldehyde which helps to give cupcakes their carmel color.
- The last important ingredient when baking a cupcake is the eggs. Eggs act as a binding between all of the ingredients. The egg proteins break down as heat is applied and help to add a lightness within the cupcakes.
- Baking must be fairly precise because a lot of chemical reactions occur between different ingredients. Also it is important to follow the directions on the order of adding ingredients. When combining the wet and dry ingredients the flour will bond and form gluten. If added wrong the flour may not properly bond. All of the dry ingredients compete for moisture from the wet ingredients so switching the order may result in a soupy or dry batter.
- It is important to understand the recipe because if you run out of an ingredient you will know what the appropriate substitute is.